Banza + Daring Grilled Pesto Pizza

Plant foods stick together! Case in point: this ultimate plant-lovers pizza. Starring both Banza and Daring, our new favorite pizza tops chickpea crust with fresh pesto, heirloom cherry tomatoes and our Original Plant Chicken Pieces. It’s wholesome, satisfying and beautiful, too, if we do say so ourselves.

Banza Daring Grilled Pesto Pizza

Plant foods stick together! Case in point: this ultimate plant-lovers pizza. Starring both Banza and Daring, our new favorite pizza tops chickpea crust with fresh pesto, heirloom cherry tomatoes and our Original Plant Chicken Pieces. It’s wholesome, satisfying and beautiful, too, if we do say so ourselves.

4Serves
45 minCook
Ingredients
  • 3-4 oz Daring Original Plant Chicken Pieces
  • 1 Banza chickpea crust
  • 1 tbsp Grapeseed or Canola oil
  • 1 cup Fresh Basil Leaves de-stemmed
  • ¼ cup extra virgin olive oil
  • 1 tbsp pine nuts or cashews
  • 1 clove garlic
  • Fresh basil leaves or arugula
  • ½ cup vegan parmesan
  • ¼ cup vegan mozzarella
  • 1 cup heirloom cherry tomatoes cut in quarters

Step 1

Preheat grill to 400 degrees F.

Step 2

Place basil, extra virgin olive oil, nuts and garlic in the blender or food processor and blend until smooth to make pesto.

Banza + Daring Grilled Pesto Pizza Step 2

Step 3

Meanwhile, place a sauté pan on the grill to heat 1 tablespoon of oil. (Be careful with sauté pans with plastic handles!) Sear Daring Pieces from frozen until golden, around 2-3 minutes per side. Season with salt and pepper and cut pieces into thirds. Set aside.

Banza + Daring Grilled Pesto Pizza Step 3Banza + Daring Grilled Pesto Pizza Step 3B

Step 4

Brush pizza crust with oil on each side and grill for 2 minutes per side. Place pizza crust on a baking sheet. Cover crust with ¼ cup of pesto. Save rest for dipping or other pizza.

Banza + Daring Grilled Pesto Pizza Step 4

Step 5

Cover pesto with daring pieces and sprinkle with both cheeses.

Banza + Daring Grilled Pesto Pizza Step 5

Step 6

Grill at 400º for 5 minutes with lid closed to melt cheese. Garnish with fresh basil leaves or arugula and top with cherry tomatoes.